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Mom's Pumpkin Bread




2 cups pumpkin puree

1/2 cup vegetable oil

2 eggs, beaten

1 2/3 cup all purpose flour

1 1/2 cup sugar

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

1/2 tsp ground clove

1/2 cup raisins (optional)

1/2 cup nuts (optional)




Preheat your grill to 350°F and setup for indirect cooking.


In the bowl of your stand mixer, add the pumpkin puree, vegetable oil, beaten eggs, and mix for about a minute until completely combined.  Combine your dry ingredients in another bowl and whisk to combine.  Slowly add the dry ingredients to the mixer bowl with the mixer on a lower speed.  Mix until smooth.


Divide the batter equally between two 4x8 loaf pans (or multiple smaller pans) and cook for about 60 minutes until a toothpick inserted in the center comes out cleanly.  Remove from the grill, cool on a wire rack for 10 minutes, remove from pan and let cool completely.




I soaked my raisins overnight in Jack Daniel's Old No. 7 Tennessee Whiskey.  It was worth the effort.




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